Carrot cake slice

Lightly spiced with cinnamon, this carrot cake slice is always popular. Piping the decorations is easy if you use a little sandwich bag with the corner snipped off.

  • 25 mins preparation
  • 45 mins cooking
  • Makes 15
  • Print


Carrot cake slice
  • 2 cup self-raising flour
  • 2 teaspoon ground cinnamon
  • 1 cup firmly packed brown sugar
  • 2 cup grated carrot
  • 1 cup vegetable oil
  • 3 eggs, lightly whisked
  • 375 gram light cream cheese, at room temperature
  • 1 1/2 tablespoon lemon juice
  • 3/4 cup icing sugar
  • orange and green food colouring, to tint


Carrot cake slice
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line a 26 x 16cm (base measurement) slice pan with baking paper.
  • 2
    Combine flour, cinnamon and brown sugar in a bowl. Add carrot, oil and egg; stir to combine. Pour into prepared pan. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  • 3
    Using an electric mixer, beat cream cheese, juice and sifted icing sugar in a bowl until light and creamy. Reserve 1/3 cup of the icing. Spread remaining icing over cooled cake. Cut cake into 15 squares. Tint half the reserved icing orange; tint the other half green. Place orange icing in a small piping bag fitted with a 2mm nozzle. Pipe carrots at centre of each piece of cake. Place green icing in a small piping bag fitted with a 2mm nozzle. Pipe stalks onto carrots. Serve.

More From Women's Weekly Food